Side Pannel
Stuffed Loin of Veal
Ingredients List
- 6 oz Bel Paese cheese
- 10 oz Prosciutto ham
- 1 1/2 c Bread crumbs
- 2 Cloves fresh garlic; pressed
- 1/2 c Fresh chopped parsley
- 2 c Butter
- 1 Loin of veal- 24 ounces
- Flour
- Bercy sauce or brown sauce
- -(see recipe)
Directions
Dice cheese & ham into medium pieces. Mix with bread crumbs, garlic &
parsley; add butter to keep it tightly together. Separate veal loin from
bone, cleaning away fat & skin. Slice loin lengthwise in half, open & pound
lightly. Preheat oven to 350 F. Lay loin out & cover with stuffing mixture.
Slowly begin to roll veal & when finished rolling, tie stuffed veal
together with butcher's string. Flour veal. Heat a saute pan until it is
very hot. Add a little butter to pan, then place stuffed veal in hot butter
& saute quickly on all sides to seal in juices. Heat in preheated oven
about 15 minutes to heat through. At this temperature, the veal should be
medium to medium-well done. Serve with Bercy Sauce. Bercy Sauce is a
reduction of white wine & shallots that has been added to a demi-glaze; any
basic brown sauce will do.
LE MONT
GRANDVIEW AVENUE, PITTSBURGH
WINE:CHATEAU ST.JEAN CHARDONNAY
parsley; add butter to keep it tightly together. Separate veal loin from
bone, cleaning away fat & skin. Slice loin lengthwise in half, open & pound
lightly. Preheat oven to 350 F. Lay loin out & cover with stuffing mixture.
Slowly begin to roll veal & when finished rolling, tie stuffed veal
together with butcher's string. Flour veal. Heat a saute pan until it is
very hot. Add a little butter to pan, then place stuffed veal in hot butter
& saute quickly on all sides to seal in juices. Heat in preheated oven
about 15 minutes to heat through. At this temperature, the veal should be
medium to medium-well done. Serve with Bercy Sauce. Bercy Sauce is a
reduction of white wine & shallots that has been added to a demi-glaze; any
basic brown sauce will do.
LE MONT
GRANDVIEW AVENUE, PITTSBURGH
WINE:CHATEAU ST.JEAN CHARDONNAY
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